Gluten free carrot cake

1 cup Splenda sugar blend
4 eggs
3/4 cups light olive oil or vegetable oil
1 cup sugar free apple sauce
2 cups all-purpose gluten-free flour mix
2 teaspoons baking soda
2 teaspoons gluten-free baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 tsp guar gum
2 teaspoons vanilla extract
1 cup chopped nuts. I used walnuts but pecans would be great too.
3 cups freshly grated carrots
1 cup raisins
1/2 cup coconut
4 ounces cream cheese
1 teaspoon vanilla extract
2 cups gluten-free powdered sugar

I add some chopped nuts to the top of frosting for decoration. Toasted coconut would be great too.

This is definately not a low calorie dessert. I love Carrot cake and just had to find a delicious way to make a gluten free version.

I used my food processor but this can easily be made with mixer.
1. In food processor add spenda sugar blend, flour, baking soda,guar gum, baking powder, cinnamon, salt and pulse to blend thoroughly.
2. Add eggs, applesauce and oil and vanilla. Blend. Pour batter into large bowl.
3. Grate carrots in food processor. Stir in carrots, raisins, coconut and nuts.
4. Pur into greased and floured bundt pan. I used rice flour.
4. Bake in preheated oven for 45-55 minutes or until a toothpick inserted into the middle of the cake comes out clean. For muffins, reduce baking time to 30-35 minutes or until they pass the toothpick test. Cool on a wire rack.

5.While cake or muffins are cooling place cream cheese and vanilla in a large mixing bowl and beat on high until smooth. Add powdered sugar and beat until smooth and creamy.

6.When cake is cool frost.


Serving Size: 1/16 piece of cake